Autumn Chili

We went to the Corn Maze and Pumpkin Patch today! Of course when we left the house it was beautiful autumn weather; a little chilly but perfectly comfortable if you were wearing sweaters like we all were. When we got up to Erie, which is only about 20 minutes north of us, it was overcast and starting to drizzle. Of course. We toughed it out for about two hours – solving the corn maze Clue-type puzzle game and then heading back to the car because we were uncomfortable and The Trombone started coughing pretty badly. Uh oh! The whole band will probably have this thing in a few days. The Boyfriend probably started it.

Anyway I realized on the ride home from the Maize Maze that since I’m in tech rehearsal and opening a show next week, I need to prep some meals to take with me and leave for leftovers. The Boyfriend said, “Oh no, you mean I have to feed myself?” sort of jokingly, but he doesn’t actually seem to feed himself on nights I don’t cook dinner. Anyway, giant meal #1 is my pantry meal Vegetarian Chili

Pantry Vegetarian Chili

Ingredients:

  • 2 15-oz can black beans
  • 1 15-oz can pinto beans
  • 1 15-oz can red kidney beans
  • 1 large 20-oz can diced tomatoes in water
  • 1 8-oz can tomato sauce
  • 1 large yellow onion
  • 3 cloves or 1 1/2 tsp diced garlic
  • 1 1/2 Tbsp cumin
  • 1/2 tsp chili powder

Instructions:

  1. Drain and rinse beans. You can make this with dry beans but I’m never together enough to prep a meal that early. Do your usual soak-overnight thing and use more liquid in the crock pot. Pour tomato sauce, canned tomatoes and their liquid, and 4 cups of water into a large crock pot and turn it on high.
  2. Dice onion and garlic and cook them in a skillet on medium-high heat until soft. Add them to the mixture in the crock pot.
  3. Add spices to crock pot, stir.
  4. Leave it alone for at least 2 hours, or longer if you want.
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